I suppose I'm the only one who makes it with eggplant...
2 large eggplants
2-4 cloves garlic, or to taste
salt
1/2 cup tahini (less if the eggplants are small)
1/4 cup lemon juice
1/2 tsp cumin (optional)
2 tbsp finely chopped parsley
2 tbsp olive oil
a few black olives or 1 tomato, thinly slice, to garnish
Cook the eggplants over charcoal or under a broiler until the skin blackens and blisters. I then put them in a colander facing down to allow them to drain the bitter juice...about 30 minutes. Peel or scoop out the guts.
Crush the garlic cloves with salt. Mash the eggplants with a fork or potato masher, add the garlic and a little more salt....pound to a smooth, creamy puree. I actually use the food processor. Add the tahini and lemon juice alternately blending using the pulse feature. Add the olive oil. Mix. Garnish with parsley, black olives and tomatoes.
This is (sigh) wonderful!
The Purple Puddled Princess
(8/9/01)
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